Camp oven Roast

airy-fairy nonsense. Use the same ingredients as you do at home (if you do it at home?)

Must say, I'm a bit over sugar in everything that is cooked thanks to my brother, who uses it on everything but egg n bacon (I think)

We use Gravox and a spalsh of whatever wine is at hand and instead of plain water, use a bit of what your veggies have been cooked in if you are doing any boiled veg separately (limited room in the oven). Nothing better than a camp oven roast. Seems to concentrate the flavours.

Pre-heat the oven, put in your trivet and we usually line the side with foil to stop anything burning. Put meat, pumpkin/swede and spuds on the trivet and cooking is under way. As thing progress, add your carrots (delicious in an oven - possibly the tiniest sprinkle of sugar there, but we don't) and when it's ready, take out and keep warm and you'll find the juices from the meat on the bottom of your oven. Add seasoning, dash of wine, water that your peas and broccolli have been cooked in stir and serve. We usually give things a quick squirt of olive oil from a spray can at the beginning so nothing sticks. If you don't lick your plate after that, your either not well or too well brought up.

hi vern, turn the tv off, only crap on there. sugar in a roast? whats the world cuming to. i just hosed the mouse bleep out my camp oven and chopped up a couple rabbitts, lit a fire, braised slowly with a spoon of galic, spoon of horse readish, spooon of green curry and some lumpy mustard, half a bottle of plonk cooked for 3 hours, in with the veg, add gravy and it gave me a hard on that a cat couldnt scratch. listen to a bit of juke box satdy night on the radio, half botlle of turkey, how much better can life get, all in my bak paddock. cheers mm